Bread Crusted Pan Seared Salmon
4 oz. Brioche, crust removed
4 Salmon Filets, skinless
Salt and Pepper, to taste
1 Egg Beaten
Extra Virgin Olive Oil
Preheat oven to 350 degrees F.
Cut the Brioche slices 1/8 inch thick. Set aside. Season the salmon fillets with salt and pepper. Pour the beaten egg into a shallow bowl and dip one side of the brioche slice into the egg. Then carefully place the bread, egg side down, on top of the salmon filet. Trim off any excess bread.
In a fry pan over medium-high heat, warm the olive oil to generously coat the bottom of the pan. Place the salmon filet bread side down in the hot pan and cook until the bread is lightly browned, about 2 minutes. Turn the fish over and cook for another 2 minutes. Then transfer the pan to the oven and bake until the fish is cooked through about 6 minutes.
Click Here for the Vidalia Soubise recipe in the Pantry Staples section of the site.
Roasted Parmesan Fingerling potatoes:
1 pound Fingerling Potatoes, sliced in half
1 Tablespoon Garlic, chopped
Salt and Pepper
Parmesan Cheese, grated
Preheat an oven to 450 degrees F.
On a metal baking sheet, toss the potatoes and garlic with the olive oil so that they are nicely coated. Season with salt and pepper, and then sprinkle Parmesan cheese on top. Roast in the oven till tender and crispy, about 20-30 minutes.
Quick Pickled Green Onions:
Click Here for the Pickled Green Onion recipe in the Pantry Staples section of the site.